by Bob Vivant
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my 12 recipes »
Bob Vivant's Notes:
Expand1/2 cup hazelnuts Ask a question about this ingredient
3/4 cups whole wheat pastry Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
5 tablespoons unsalted butter, cold and cut into small pieces Ask a question about this ingredient
2 tablespoons cold water Ask a question about this ingredient
Preheat oven to 350°F. In a baking pan toast hazelnuts in one layer until skins are dark brown, about 10 minutes. Finely chop the nuts once they have completely cooled.
Ask a question about this stepPlace the pastry flour, chopped hazelnuts, and salt in the bowl of the food processor. Pulse to combine.
Ask a question about this stepSprinkle the butter over the flour mixture. Pulse again until coarse crumbs form.
Ask a question about this stepAdd the water and blend dough until it begins to come together but is still crumbly.
Ask a question about this stepPress dough in bottom and up the sides of a 14x5-inch tart pan (or a 9” round) with a removable bottom. Chill crust 30 minutes.
Ask a question about this stepIncrease oven temperature to 400°F.
Ask a question about this stepBake crust in middle of oven until golden, about 25 minutes, and transfer to a rack to cool completely.
Ask a question about this step1 medium butternut (the neck only) or acorn squash Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
2 tablespoons maple syrup Ask a question about this ingredient
1/2 cup shallots, thinly sliced Ask a question about this ingredient
12 ounces fresh ricotta Ask a question about this ingredient
2 eggs Ask a question about this ingredient
2 tablespoons whipping cream Ask a question about this ingredient
1/4 teaspoon freshly grated nutmeg Ask a question about this ingredient
salt Ask a question about this ingredient
2 ounces chèvre, crumbled Ask a question about this ingredient
2 tablespoons dried cranberries Ask a question about this ingredient
Peel the butternut squash neck and cut into ½-inch slices. (If using acorn squash, leave the skins on.) Arrange the slices on a baking sheet. Combine one tablespoon each of olive oil and maple syrup and brush on the squash slices. Season with salt and pepper. Bake for 25-30 minutes, until the squash is tender. Reduce oven temperature to 375°F.
Ask a question about this stepHeat the remaining tablespoon of olive oil in a medium skillet over medium heat. Add the shallots and stir to coat with the oil. Add a pinch of salt. Allow the shallots to cook slowly, stirring occasionally until golden. Add the remaining maple syrup and remove from heat.
Ask a question about this stepCombine the ricotta, eggs, cream, nutmeg, and a ½ teaspoon salt in a medium bowl.
Ask a question about this stepSpread the ricotta filling in the cooled pastry shell. Sprinkle the caramelized shallots on top. Arrange the squash slices over the shallots. If using butternut squash, scoop out a 1-inch diameter circle in the center of each slice to create a nook for the remaining ingredients to nestle in. Sprinkle the crumbled chèvre and dried cranberries over the top of the tart.
Ask a question about this stepBake for 30 minutes, until the ricotta filling is puffed and firm to the touch. Enjoy!
Ask a question about this step
Kristen is the Senior Editor of food52.
